Scottish Smoked Mackerel and Soured Cream

There is a special taste to smoked mackerel that I defy anyone to define or compare. It quite simply tastes unlike any other fish and is delicious in the extreme.

This starter or appetiser recipe could not be any simpler or quicker to prepare but contains a special flavour and texture all of its own.

Per person, you will need:

1 slice of bread

1/2 smoked mackerel fillet (skinned)

2 tsp soured cream

1 tsp chopped parsley

Put your bread on to toast then mix the parsley and soured cream together in a small bowl. When the toast is ready, use a 3 or 4 inch cutter or the likes to cut from it the largest circle possible. Position the circle of toast in the centre of a plate and carefully arrange on top the roughly torn pieces of mackerel fillet. Spoon on the cream mixture and use a small further sprig of parsley to garnish.

More of Scotland and its Food on Gordon Hamilton's Home Page

Gordon Hamilton
Gordon Hamilton has been a Freelance Writer, writing for and creating Web 2.0 sites on the Web since April 2007. The first site which he joined was Helium.com, followed by Squidoo in August 2007 and Hub Pages a month later. Those three sites remain t

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